Butter Rum Caramel Brownies

• Butter Rum Caramel
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• 1/2 cup heavy cream
• 1 cup sugar
• 2 tbs light corn syrup
• 1 tsp Rum
• 1/4 cup sour cream
• 1 tbsp Butter
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~In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.

~In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt.

~Cook over high heat until candy thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

~Add the cream mixture and the rum to the sugar mixture. Whisk in the sour cream then the butter. Let the caramel cool to room temp, then follow the brownie instructions.

Best Brownies Ever

1/2 cup Butter (melted)

1/2 cup Coco Powder

1 cup Sugar

2 large Eggs

2 tbsp Coffee

1 tsp Vanilla

1/2 cup Flour

1/4 tsp Salt

In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla and coffee, flour and salt until you no longer see any flour (do not over mix).

Bake at 350. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.

~To build the brownies, pour a little over half of the brownie batter and bake. Remove from oven and pour in the caramel. On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in and swirl it around a little bit. Return to oven and bake. Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not over bake!!